Ball Real Fruit, Low or No-Sugar-Needed Pectin 5.4 oz. (Pack of 1) Packaging May Vary

Great product. It worked well in making my jam.

Ideal for making jam with Stevia for diabetics

WORKS PERFECT BUT THE PEOPLE WHO ARE PUTTING LABELS ON THESE PRODUCTS NEED TO NOT PUT LABELS OVER INSTRUCTIONS. HOW RIDICULOUS WAS THAT

I like this to use because I don't like to add a lot of sugar and I like the idea that you can make a small batch at a time. I do not need 8 or 9 jobs of each flavor of jam that I make. The only downside is because you're using juice with it it does get a little watery and you might want to stir it once in awhile

This is the first time I've used this product. I made blueberry jelly with very little sugar. The recipe called for 1/2 cup; I used 1/4 cup and added a teaspoon of cinnamon. It firmed up nicely and I've been enjoying it all week. I only made enough for one week, so I'll be making strawberry jelly for next week. Glad I found this. I much prefer this fresh, low-sugar jelly over store bought. I'll buy this again.

This is my preferred pectin for all of the vaious jellies we make in our home... dandelion, lilac blooms, crabapple blossom, Queen Anne's Lace, crabapple, hosta flower, etc. It always sets, though sometimes it may take up to 2 weeks, overall it seems to set within the first 24 hours. Don't give up if you think your jelly hasn't set right... you can always use it as syrup instead to flavor tea, for [ancakes & waffles, etc. But do give it 2-3 WEEKS before deciding your jelly didn't set right. I thought some of mine was going to be syrup, but a few weeks later I opened a jar & it was jelly, not syrup. Something I found to be VERY helpful in my jelly making.... I found the BEST way to cut back on foam in my jellies is if I remember to PREMIX the PECTIN into some of the sugar BEFORE adding it to the jelly mixture. After several batches of jelly I could NOT figure out why my first batch one had almost NO foam, but several others did... almost a full pint of just foam! When I made some different kinds of jellies a few months later I mixed the pectin INTO the SUGAR before whisking it into the jelly mixture & sure enough, only a little bit of foam! I know some recipes call for butter to eliminate foam, but A) I don't want to add dairy to my dairy-free jellies, B) it is NOT known whether that will impact the shelf life of the jelly, C) it adds another step, & D) it adds to the expense. I'll just mix my pectin in with the sugar & avoid the extra work, possible spoilage, etc.

Love that the best by date was 2027! This will be good for at least 2 seasons of canning. I also appreciated the quick delivery. Great product and great customer service.

I made a couple batches of plum jelly, using this pectin per the instructions on the label and the website referenced on the label. It did not set up. If you look at the back of the package, it shows you how much to use for old recipes that call for the boxes of SureGel. Once I started using my old SureGel recipes and substituting the amount shown of this pectin (3 Tbsp, I believe), then my jelly came out well and set up fine. Low sugar jelly does not set up the same as normal jelly, so be forewarned. It will be runnier. It usually doesn't set up as hard and isn't as thick. This has been my experience for years and I consider it normal. If I am wrong, please correct me and let me know your secret! In short, I probably will never buy this again since I use the instructions from SureGel anyway. I shall continue to buy the real thing.

This works well for me as I make my own jam and do not like to use much sugar. This definitely helps with the setting of the jam.

Works great with jam or jellies. Enjoying the Ball lo/no sugar pectin . Easy to use

¡Vale su precio! muy bueno esta marca Ball para todo lo relacionado con conservas, con solo una cucharadita queda perfecto

my friend bought this but has not used it yet but it looks a good product j wood

So very happy with this. Wish it was less costly. Follow the directions and it works great. Apples, berries, peaches.. I've done pies and tarts with this for all of them without any problems and just sweetening with erythritol.